crane operators

ribbon dancers

magicians

cartographers

and you.

With every burrito we roll or bowl we fill, we're working to cultivate a better world.

DayAfter Day,We’reCommitted

Day After DayWe’re Committed

To sourcing the very best ingredients we can find and preparing them by hand.

To sourcing the very best ingredients we can find and preparing them by hand.

To vegetables grown in healthy soil, and pork from pigs allowed to freely root and roam.

To vegetables grown in healthy soil, and pork from pigs allowed to freely root and roam outdoors or in deeply bedded barns.

We’re committed because we understand the connection between how food is raised and prepared, and how it tastes.

We’re committed because we understand the connection between how food is raised and prepared, and how it tastes.

We do it for farmers animals the environment dentists crane operators ribbon dancers magicians cartographers and you.

With every burrito we roll or bowl we fill, we’re working to cultivate a better world.

With every burrito we roll or bowl we fill, we’re working to cultivate a better world.

FRESH INGREDIENTS, SHARP SKILLS

In the Kitchen

Whole OR NOTHING

Real ingredients just taste better.

We're all about preparing food without added colors, flavors, or preservatives (other than lemon or lime juice, which can be used as preservatives — though we use them only for taste). Just genuine raw ingredients and their individual, delectable flavors. We source from farms rather than factories, and spend a lot more on our ingredients than many other restaurants. We wouldn't have it any other way.

Culinary Chops

We actually cook in our kitchens.

Great ingredients deserve great preparation. Morning to night, our skilled crewsuse classic cooking techniques on the meticulously sourced meats and produce that are delivered regularly to each restaurant. It's no coincidence that our founder and CEO is a classically trained chef.

G-M-Over It

One strong stance deserves another.

In 2013, Chipotle made headlines for becoming the first national restaurant chain to voluntarily disclose the presence of GMOs in our food. In 2015, we succeeded in our quest to switch to serving food made only with non-GMO ingredients. Learn more about why we said "Farewell" to GMOs.

ON THE FARM

RESPONSIBLY RAISING THE BAR

We care deeply about where our ingredients come from. While industrial farming practices have evolved to maximize profits and production, we make an extra effort to partner with farmers, ranchers, and other suppliers whose practices emphasize quality and responsibility. See how we're making choices with farmers, animals, and the environment in mind.

FARMS

We believe that small farms come in many sizes, that it's more about what you do than how big you are. Our suppliers share many of our values. Here are two to chew on.

We develop close relationships with many of the farmers, ranchers, and other suppliers who produce the ingredients we serve every day.Learn more

We partner with farms that prioritize the long-term health of their land.Learn more

Animals

We think that animals raised outdoors or in deeply-bedded pens are happier and healthier than those raised in confinement. With our suppliers, we take a firm stand on two things.

We're serious about pasture-raised animals that have room to be animals.Learn more

There's no place for nontherapeutic antibiotics or added hormones on the farms that produce our ingredients.Learn more

ENVIRONMENT

Every choice we make—about who we work with, what we serve, and what we stand for—affects the bigger picture: the health of the planet. Nutrient-rich soil reduces the need for pesticides and synthetic fertilizers, buying locally reduces vehicle emissions from transportation, and humane animal husbandry means diminished reliance on antibiotics. As we strive each day to be better, we keep in mind that everything is connected.

BEYOND

CULTIVATING A BETTER WORLD

We've always done things differently, both in and out of our restaurants. Check out how we're changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you'll join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone.

CHIPOTLE CAREERS

With a tradition of mentorship and promoting management from within, Chipotle is a place to build a career and have fun while you're at it.

Founder and CEO Steve Ells

How many classically trained chefs start fast food restaurants? In 1993, Steve Ells did just that, opening the first Chipotle and bringing fresh thinking and real food knowledge to an industry all about cheap ingredients and addictive additives. Fast food hasn't been the same since.

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Buying local strengthens rural communities and means you get delicious seasonal produce that's traveled fewer miles to your plate.

In 2014, we served over 20 million pounds of locally grown produce, and plan to increase our numbers every year.

Developing long-term, personal relationships with farmers means we can work closely with the people who raise the food we serve to ensure that our ingredients—and the practices used to raise them—are always improving. You’ll often find our ingredient buyers out on the road, visiting suppliers or performing audits. While building these relationships takes time, it helps farmers grow alongside Chipotle.

Many of the farmers, ranchers, and other suppliers we work with have been part of the Chipotle family for 10-15 years—some of them, even longer. We still source ingredients from partners who’ve been with us since the days when there were only two or three Chipotles in our hometown of Denver.

Farms that plant a variety of crops and rotate the fields where they're planted keep the soil nutrient-rich and the land healthier year after year.

When the same crop is planted over and over in the same place (a practice called monoculture), the land suffers. Essential nutrients are depleted from the soil, and crops are more likely to fall prey to diseases and pest infestations, requiring the heavy use of chemical fertilizers and pesticides.

We set minimum space requirements for the animals producing the meat and dairy products that end up in our restaurants. We work with our suppliers to ensure the highest possible animal welfare standards, and are always setting the bar higher.

If, due to supply shortages, we have to serve conventionally raised meat, we clearly post signs in the affected restaurants.

Antibiotics and hormones are given to a majority of livestock to increase production and combat the effects of overcrowding.

We buy meat from farmers and ranchers who raise their animals without antibiotics and added hormones. If an animal falls sick, our protocols require that farmers bring them back to health in the most responsible manner possible.

Chipotle Careers

With a tradition of mentorship and promoting management from within, Chipotle is a place to build a career and have fun while you're at it.

Founder and CEO Steve Ells

How many trained chefs start fast food restaurants? In 1993, Steve Ells did just that, opening the first Chipotle and bringing fresh thinking and real food knowledge to an industry all about cheap ingredients and addictive additives. Fast food hasn't been the same since.

A Love Story

A Love Story is a short film parable of how the fast food industry has devolved over the years through rivalry and marketing-driven menus.

Cultivate Foundation

The Chipotle Cultivate Foundation is a non-profit organization that funds initiatives supporting sustainable agriculture, family farming, and food education. Through events like our annual Boorito promotion at Halloween, we've contributed over $3 million to what we believe in.